Ingredients

• 450g/1 lb thick rump steak

• 200g/7 oz Japanese rice noodles

• 15ml/1 tbsp shredded suet

• 200g/7 oz hard bean curd, cut into dice

• 8 shiitake mushrooms, trimmed

• 2 leeks, sliced into 2.5cm/1 in lengths

• 90g/3 1/2 oz baby spinach, to serve

For the stock

• 15g/1/2 oz caster sugar

• 90ml/6 tbsp rice wine

• 45ml/3 tbsp dark soy sauce

• 120ml/4 fl oz water

Serves 4

Method:

1. Cut the beef into thin even-size slices.

2. Blanch the rice noodles in boiling water for 2 minutes, then strain well.

3. Mix together all the suet. When the suet is melted, stir-fry the beef for 2-3 minutes until it is cooked, but still pink in color.

4. Pour the stock over the beef.

5. Add the remaining ingredients and cook for 4 minutes, until the leeks are tender.

6. Serve a selection of the different ingredients, with a few baby spinach leaves, to each person.